Naturally Smoked Kansas City-Style Chicken 'n' Spicy Grits Recipe

Use this recipe for an all-day favorite packed with spicy-yet-savory flavor featuring Tyson® Pitmaster Fully Cooked Naturally Smoked Sweet Heat Dry Rub Chicken Thigh Pieces served over a bed of roasted jalapeño cheese grits with creamy avocado slices, crisp radish coins and a roasted jalapeño with KC BBQ sauce on the side. 

Step 1: Preheat oven to 375°F.

Step 2: Place chicken thigh pieces onto a parchment lined sheet tray and cook for approximately 9-11 minutes. Remove from oven and hold warm.

Step 3: Place the roasted jalapeño cheese grits onto a service dish and top with warmed chicken thigh pieces.

Step 4: Garnish with avocado slices, radish coins, and one whole roasted jalapeño.

Step 5: Pair with a side of KC BBQ sauce and serve immediately.

Sub-Recipe Directions

Roasted Jalapeño Cheese Grits

Step 1: In a medium saucepan, bring the chicken broth to a boil.

Step 2: Slowly whisk in the grits to prevent lumps from forming.

Step 3: Reduce heat to low and simmer, stirring frequently, until the grits are tender and thickened, about 20-25 minutes.

Step 4: Pour in the milk and continue to cook for another 5 minutes, stirring frequently.

Step 5: Add the shredded cheddar cheese and stir until the cheese is melted and well combined.

Step 6: Add the roasted jalapeños, butter and salt, stirring until well combined.

Step 7: Remove from heat and serve as needed.